Best Okra Rice Gumbo Recipes

Smarty pants = chicken, sausage, okra gumbo & rice image

Provided by Cajun Joe

Categories Gumbo

Time 1h35m

Yield 2 Quarts, 8-10 serving(s)

Number Of Ingredients 7

1 box Zatarians gumbo base mix or 1 package Oak Grove smoke house gumbo base mix (absolutely DON'T USE gumbo mix with rice included)
1 lb chicken (or as much as you can fit into the pot after you mix the base)
1 lb smoked sausage (or as much as you can fit into the pot after you mix the base)
1 (10 ounce) box sliced frozen okra, defrosted
2 cups long grain white rice
4 quarts water, in a large pot
1/2 tablespoon salt

Steps:

-----Gumbo--------.
Follow recipe on gumbo base container to mix base.
Using water is good, but some chicken broth is better.
Bring base to a low boil.
This is the critical step= stir well because the base wants to stick to the bottom of the pot, while it is being fully dissolved.
Add meat, and bring to a low boil again, lower fire and simmer for thirty minutes, stirring occasionally while scraping bottom of pot.
stir in okra, and bring back to a low boil for 2-3 minutes, just enough to heat the okra, then serve with cooked long grain white rice.
-----------Boiled long grain regular white rice recipe----------.
Add salt to water and bring water to boil.
Add rice and stir well.
The moment you add the rice to the water, start timing for 13 minutes.
stir occasionally during cooking process, while scraping bottom of pot.
After 13 minutes, stir well, then drain rice using calendar, then run some hot faucet water over the rice in the calendar.
Serve gumbo with rice added.

Okra-Rice Gumbo image

Yield 6 to 8 servings

Number Of Ingredients 12

2 tablespoons olive oil
2 medium onions, chopped
2 medium celery stalks, diced
5 cups water
One 16-ounce can salt-free diced tomatoes, undrained
4 cups small, tender okra, sliced 1/2 inch thick
1 medium green bell pepper, chopped
2/3 cup raw brown rice, rinsed
2 bay leaves
1 1/2 teaspoons salt-free seasoning (see page 4 for brands)
1/4 teaspoon dried hot red pepper flakes or cayenne pepper, or to taste
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a soup pot. Add the onions and celery and sauté over low heat until the onions are golden.
Add the water and all the remaining ingredients except the salt and pepper. Enough red pepper flakes or cayenne should be used to give the soup a distinct bite, but use your discretion. Bring to a simmer, then simmer gently, covered, stirring occasionally, for about an hour, or until the rice is cooked and the vegetables are tender.
Discard the bay leaves and season with salt and pepper. Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. The soup will thicken considerably as it stands. Add more water as needed and adjust the seasonings, but let it remain very thick.
Nutrition Information
Per serving:
Calories: 153
Total fat: 5g
Protein: 4g
Fiber: 5g
Carbohydrate: 25g
Cholesterol: 0mg
Sodium: 28mg